Multi-stage block freeze-concentration of green tea (Camellia sinensis) extract
2021
Meneses Quinchia, Diana Lorena | Ruiz Pardo, Ruth Yolanda | Hernández Yáñez, Eduard | Moreno Moreno, Fabián Leonardo | Universitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia
Tea is the third most consumed beverage in the world. It has bioactive compounds that provide health benefits; for that reason, concentrating this product is a good alternative for different industries. Block freeze-concentration is a technology with the potential to be used to concentrate food solutions, preserving functional compounds. The aim of this work was to study the effect of block freeze-concentration on the total solids content, catechin content, polyphenol content, antioxidant activity and sensorial profile of green tea.
显示更多 [+] 显示较少 [-]This research was funded by the Universidad de La Sabana under the project ING-178-2016.
显示更多 [+] 显示较少 [-]Postprint (updated version)
显示更多 [+] 显示较少 [-]